Palak methi chaman

Posted on February 24, 2009. Filed under: Subzi | Tags: , |

Go green with this methi and palak combo and build up reserves of vitamin A, calcium and folic acid.

Cooking Time : 15 mins.
Preparation Time : 10 to 12 mins.

Serves 4.

Ingredients
1½ cups chopped spinach (palak)
¾ cup fenugreek (methi) leaves
1 cup low fat paneer (cottage cheese), cut into cubes
1 tsp cumin seeds (jeera)
2 cloves (laung/ lavang)
A pinch asafoetida (hing)
1 tsp ginger-green chilli paste
¼ tsp turmeric powder (haldi)
1 tsp red chilli powder
½ tsp coriander-cumin seed (dhania-jeera) powder
½ tsp garam masala
1 tsp corn flour mixed with ½ cup low fat milk, page 99
A pinch of sugar
2 tsp oil
Salt to taste
For the garnish
1 tbsp grated low fat paneer (cottage cheese)
Method
1. Blanch the spinach and fenugreek leaves in a vesselful of boiling water.
2. Drain and keep aside to cool.
3. When cool grind to a fine paste.
4. Heat oil in a non-stick pan, add the cumin seeds, cloves and asafoetida and fry for a while.
5. Add the spinach-fenugreek paste and fry for a minute.
6. Add the turmeric powder, red chilli powder, coriander-cumin seed powder, garam masala and salt and mix well.
7. Add the paneer cubes, milk-corn flour mixture and sugar and simmer for another 2 minutes.
8. Serve hot garnished with paneer.

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One Response to “Palak methi chaman”

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wow this sounds so yummy..im gonna try it!

subha
October 27, 2009

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